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Biochemical and Molecular Profiling of Wild Edible Mushrooms from Huila, Angola

2022Journal article Open access
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dc.contributor.authorKissanga, Raquel
dc.contributor.authorLiberal, Ângela
dc.contributor.authorDiniz, Inês
dc.contributor.authorRodrigues, Ana S.B.
dc.contributor.authorBaptista-Ferreira, João L.
dc.contributor.authorBatista, Dora
dc.contributor.authorIvanov, Marija
dc.contributor.authorSokovic, Marina
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorFernandes, Ângela
dc.date.accessioned2022-11-11T13:57:43Z
dc.date.available2022-11-11T13:57:43Z
dc.date.issued2022
dc.description.abstractThe harvesting, processing, and sale of wild edible mushrooms (WEM) is a relevant economic activity in Angola and a good example of the use of non-wood forest products for food. Although there is deep traditional knowledge about the general properties of WEMs, a huge gap remains in detailed scientific knowledge. Thus, this study aimed to investigate the socio-economic importance of the species sold at local markets in Huila, Angola, from their molecular identification to the assessment of their nutritional, chemical, and bioactive profiles. From the eight WEM morphotypes studied, five were identified based on phenotypical and molecular approaches (four Russula spp., and Amanita loosei). The studied mushrooms proved to be a rich source of carbohydrates, proteins, and ashes, also presenting low amounts of fat. Chemical analyses further revealed mannitol as the main free sugar in all samples, and organic acids, namely, oxalic, quinic, malic, citric, and fumaric acids in low amounts. Additionally, the -tocopherol isoform and monounsaturated fatty acids were predominant. Regarding phenolic acids, protocatechuic, p-hydroxybenzoic, p-coumaric, and cinnamic acids were detected in all mushroom hydroethanolic extracts, being responsible for their antioxidant, antibacterial, and antifungal activities. Our investigation contributes to the identification and knowledge of WEMs as important complementary food sources in Angola, some of which were reported for the first time, promoting their utilization as a basis of nutritional and functional ingredients, as being able to be part of a balanced diet and to be used in new bio-based formulationspt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationKissanga, R.; Liberal, Â.; Diniz, I.; Rodrigues, A.S.B.; Baptista-Ferreira, J.L.; Batista, D.; Ivanov, M.; Sokovi´c, M.; Ferreira, I.C.F.R.; Fernandes, Â.; et al. Biochemical and Molecular Profiling of Wild Edible Mushrooms from Huila, Angola. Foods 2022, 11, 3240pt_PT
dc.identifier.doihttps://doi.org/10.3390/ foods11203240pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/26017
dc.language.isoengpt_PT
dc.publisherMDPIpt_PT
dc.relationLinking Landscape, Environment, Agriculture and Food
dc.relationLinking Landscape, Environment, Agriculture and Food
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationCentre for Ecology, Evolution and Environmental Changes
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectfungipt_PT
dc.subjectwild edible mushroomspt_PT
dc.subjectnutritional valuept_PT
dc.subjectchemical compositionpt_PT
dc.subjectmolecular identificationpt_PT
dc.titleBiochemical and Molecular Profiling of Wild Edible Mushrooms from Huila, Angolapt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleLinking Landscape, Environment, Agriculture and Food
oaire.awardTitleLinking Landscape, Environment, Agriculture and Food
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleCentre for Ecology, Evolution and Environmental Changes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04129%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04129%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00329%2F2020/PT
oaire.citation.titleFoodspt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameBatista
person.givenNameDora
person.identifierN-7385-2013
person.identifier.ciencia-id621A-E288-BDF5
person.identifier.orcid0000-0003-4031-8999
person.identifier.scopus-author-id6603861581
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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